Padron Peppers

Rather than a recipe with a list of ingredients today’s post is a about suggestions on how to prepare a very simple and delicious tapas. Are you familiar with tapas-style dishes? Tapas are the the Spanish way of eating appetizers, which means enjoying a small amount of fresh food, normally served with a good glass of wine at bars or restaurants all over Spain.

Padron peppers is a popular tapas made with small greens peppers normally served whole, grilled or fried with olive oil just enough to blister their skin. After cooking them sprinkle some sea salt over and serve.

Ingredients

Padron Peppers to taste

Sea salt to taste

Olive oil to taste

Tips

Better to use a heavy-based pan to fry the padron peppers.

The peppers cook quickly so pay attention not to overcook it.

I fried mines with some gloves of garlic but the traditional recipe, which doesn’t use garlic, is equally delicious.

These are so good! You can’t find padron peppers here in NJ. So I actually grew them a few years ago, and guess what?! Out of 5 plants, I didn’t get a single one that would give me mild peppers; they were ALL hot! Just my luck! I’ve since found a substitute for them, Japanese shishito peppers. They taste similar, and to my relief, these are very mild 😄😄